Grilled Garlic Herb Butter Pizza with Heirloom Tomatoes.
Heirloom tomato pizza is theeee definition of summer!
Vibrant produce, grilled dough, every herb from your (hopefully overflowing garden) smashed into butter with salt and slathered on the crust… all I need is a glass of sauvignon blanc and I’ll be happy.
Doesn’t a sight like this make you so happy? I must frame it and hang it on the wall to remind me of the looong February days.
In the last few weeks I’ve had a Sunday dinner revelation.
See, I’ve always WANTED to be the Sunday dinner type. I want to be the Sunday dinner house. The place where everyone gathers for Sunday dinner before the week starts. The house that serves a hearty, filling meal on Sundays that warms your SOUL before the start of a week.
I’ve always wanted that! You may see it on my instagram too.
Maybe it’s because I’ve always suffered from the Sunday scaries, and I mean always. Probably since I was in kindergarten or first grade. And even though I’m obsessed with my work and kids and life in general, I still get the Sunday blues. You’d think that having a Sunday dinner would solve all that!
What I’ve learned though, is that at this stage of life, with little kids and work, Sunday dinner at, well, dinnertime? Just doesn’t work for me. I end up making a huge mess that has to be cleaned up. The kids need to get baths, a bedtime routine and then I need a make a completely clean kitchen happen (like complete – no clutter!) because early Monday morning starts a big work day for me. Eddie and I end up scrambling to get everything done without relaxing at all.
So I’ve started making Sunday lunch instead!
And this heirloom tomato pizza is riiiiight at the top of the menu.
Our Sunday lunches consist of grilled corn, tons of tomatoes, maybe grilled pizza, maybe grilled vegetables. It’s so hot that I have zero desire to turn on the oven, unless I’m making something like chocolate chip cookies because one will do anything for good chocolate chip cookies.
I love the idea of the Sunday lunch. Sometimes it does turn into dinner. Sometimes we have the leftovers for dinner. And sometimes the meal is so hearty that we don’t eat for the rest of the day! I love it. It’s stress free!
Every summer when heirloom tomatoes hit their peak, I try to come up with a delicious way to serve them that is similar to one of my favorite meals: grilled bread, sliced heirlooms and burrata cheese.
This is the 2019 version! It’s warm and buttery. A little smoky. Juicy and savory.
It can be an appetizer or a summer dinner entree. It can be your salad because, well, TOMATOES.
There is green on it too. Lots of green.
Get crazy and add some burrata! Because I said so.
Heirloom Tomato Pizza
- 1 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3 heirloom tomatoes, thinly sliced
- pinch of flaked salt
- sprinkling of fresh herbs
- 6 tablespoons unsalted butter, softened
- 2 garlic cloves, minced
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 1 tablespoon chopped oregano
- 1 tablespoon chopped chives
- 1 teaspoon chopped dill
- 1 teaspoon chopped rosemary
- ½ teaspoon salt
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, garlic powder and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1 1/2 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape Place the towel back over the dough to rest.
- While the dough is resting, preheat your grill to the highest setting. At this point, you can make the butter and slice the tomatoes.
- Roll the dough out into a circle (or whatever shape! I never worry about a perfect circle on the grill.). Generously flour your pizza peel and place the dough on the peel, then immediately take it to the grill. Brush or spray the top of the dough with olive oil.
- Quickly and gently use a spatula or additional pizza peel to slide your pizza directly on to the grill grates. I like to turn off the heat directly under the dough to help the crust from burning. Close the lid and cook until the pizza dough is bubbly and golden on one side, anywhere from 3 to 5 minutes. Flip the dough and grill the other side for 2 to 3 minutes more.
- Slide the dough off the grill with a pizza peel. Spread the garlic herb butter on top of the crust so it melts immediately. Top with the sliced tomatoes right after, so they get a bit warm too. Sprinkle the tomatoes with flaked salt and additional herbs. Slice and serve!
- In a large bowl, stir together the softened butter, garlic, herbs and salt. Stir and combine and mash until everything is mixed. You can store this in the fridge and use it on garlic bread too!
Happy happy joy joy.